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Brain Croquettes
From How we cook in Tennessee .., 1906
Serves 1
— Mrs. J. E. Mercer.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
358Calories
31 gProtein
2 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein31 g
Carbohydrates2 g
Fiber0 g
Sugars0.7 g
Total Fat35 g
Saturated Fat7.4 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol2280 mg
Sodium348 mg
Potassium416 mg
Calcium135 mg
Iron4.8 mg
Magnesium31 mg
Phosphorus580 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C5.4 mg
Vitamin A324 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B126.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)1.9 mg
Folate96 mcg
Choline588 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 38. The excerpt below is the record exactly as published.
Brain Croquettes. — Cook brains, and after they are well done add four eggs beaten to set of brains. After eggs and brains are mixed and cooked together set aside to cool. Make a white HOW WE COOK IN TENNESSEE. 67 sauce of three-quarters cup of sweet milk, one tablespoonful butter, make thick with flour and after brains and sauce are cold mix together; season highly with salt and pepper, make into a shape of a pear any size you like, roll in cracker crumbs and fry in hot lard. — Mrs. J. E. Mercer. Salmon Croquettes. — Remove bones, season with salt and pep- per, chop fine with celery or lettuce, add half teaspoonful of celery seed and two raw eggs. Mold into shape, roll in cracker crumbs, and fry in hot lard until light brown. Chicken and Brain Croquettes. — Boil one hen, grind it up in a meat grinder; parboil two sets of brains
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